Lemon-Blueberry Bundt® Cake

Name: Lemon-Blueberry Bundt® Cake
Prep time: 20 min
Cook time: 1 h
Yield: 12
Ingredients: 2 cups fresh blueberries; 1 ½ teaspoons all-purpose flour; 2 ½ cups all-purpose flour; ⅓ cup almond flour; 1 ½ teaspoons baking powder; ¼ teaspoon kosher salt; 1 ½ cups white sugar; 1 cup unsalted butter, at room temperature; 3 large eggs, at room temperature; 1 cup buttermilk; ½ cup lemon curd; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; 2 ½ cups powdered sugar; ¼ cup lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon kosher salt; 1 teaspoon unsalted butter; 1 tablespoon fresh blueberries, or as needed

Prep 20m

Cook 1h

Ingredients

Servings

Cake:
480 ml fresh blueberries
1 ½ teaspoons all-purpose flour
2 ½ cups all-purpose flour
32 g almond flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
225 g unsalted butter, at room temperature
3 large eggs, at room temperature
240 ml buttermilk
120 ml lemon curd
2 teaspoons lemon zest
1 teaspoon vanilla extract
Glaze:
2 ½ cups powdered sugar
60 ml lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
5 g unsalted butter
1 tablespoon fresh blueberries, or as needed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
Combine 2 120 ml flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
Bake in the preheated oven until a toothpick inserted into the centre of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.